Cowboy Queso Dip – BEST spicy gooey cheese dip with chorizo, black beans, corn, tomatoes and cilantro. Easy, ultimate party appetizer. Serve with tortilla chips.Two words really say indulgence when it comes to food: southern and cowboy – as in Cowboy Caviar, Cowboy Spaghetti and Laura Bush’s Cowboy Cookies. Oh yeah . . . gooey cheese.
This recipe has it all and is the ultimate dip recipe for fans of anything spicy and cheesy. It whips up quickly and because it contains Velveeta, the silky, creaminess of the dip holds up as long as there’s dip in the bowl.
If you liked the Chorizo Queso Dip I published a while back, you’re going to love this Cowboy Queso, It’s Chorizo Queso – and more. Much more.
Ramped up with pepper jack cheese, black beans, sweet corn, fresh cilantro, avocado and a burst of citrus from fresh lime juice. It’s one you’ll be making on repeat.
Cowboy Queso Ingredients:
- Chorizo sausage
- Rotel tomatoes with green chilies
- Pepper jack cheese grated
- Velveeta cheese
- Milk (2% used)
- Canned black beans rinsed and drained
- Corn (fresh, can or frozen)
- Fresh cilantro minced
- Lime juice
How to make Cowboy Queso:
Cook the chorizo in a large skillet over medium to medium high heat until it’s cooked through breaking it up with a wooden spoon or spatula. Don’t add oil to the skillet because there’s enough fat already in the chorizo.
Drain any excess grease then lower the heat to medium low and fold in the tomatoes, both cheeses and milk stirring to completely blend. I tear the Velveeta by hand as I’m adding it, but you can also cube with a knife.
Rinse and drain the black beans then gently fold in the beans, corn, cilantro and a squeeze of lime juice. Cook 2-3 more minutes or until everything is warm. Taste and if you prefer more spice, add a pinch of ground cayenne pepper.
Optional: reserve a few black beans, corn kernels and a sprinkle of cilantro for garnish as well as the sliced avocado.
Can I make this in the slow cooker/crockpot?
Yes ~ it’s the ideal way to serve this dip at a party! Start by sautéing the chorizo then drain and add it to the slow cooker along with the remaining ingredients except the cilantro.
Cook on low 1-2 hours stirring occasionally, then add the cilantro, turn the slow cooker to warm and enjoy with your favorite tortilla chips.
Looking for more cheesy appetizers?
Spinach Queso – warm, gooey cheese dip with fresh spinach and loaded with plenty of spicy flavor. An easy, crowd-pleaser.
Beer Cheese Dip – hot and ready in 10 minutes! Pub style dip perfect for dipping soft warm salty pretzels, tortilla chips or vegetables.
Baked Tomato-Goat Cheese Dip – Baked Goat cheese and tomatoes with fresh herbs and capers. Simple, delicious appetizer – serve with toasted baguette.
Mexicali Dip – Super duper easy 4 ingredient warm spicy, creamy cheesy dip whips up in under 5 minutes in the microwave. Serve with tortilla chips and watch it disappear!
BEST Cheese Sauce – make the ultimate cheese sauce in just 5 minutes from scratch! Spoon it over tortilla chips for nachos, vegetables, baked potatoes or cheese fries!
If you tried this Cowboy Queso recipe or any other on the blog then I’d love to hear from you with a comment or a bunch of stars!
- 1 pound chorizo sausage
- 10 ounce can Rotel tomatoes with green chilies
- 1 cup pepper jack cheese grated
- 16 ounces Velveeta cheese
- 1/2 cup milk 2% used
- 1 cup black beans drained and rinsed
- 1 cup corn fresh, can or frozen
- 1/4 cup cilantro minced
- 2 tablespoons lime juice fresh squeezed
- 1 Avocado sliced for garnish
- optional: ground cayenne pepper
- Add the chorizo to a large skillet over medium to medium high heat then cook until the sausage is no longer raw, breaking it up with a wooden spoon or spatula. Don’t add oil to the skillet. There’s enough fat already in the chorizo.
- When the chorizo is finished cooking, drain any excess grease then dab the sausage with paper towels.
- Lower the heat to medium-low then fold in the tomatoes, both cheeses and milk stirring to completely blend. I tear the Velveeta by hand as I drop it in, but you can also cube it with a knife.
- After the cheeses are blended, gently fold in the black beans, corn, cilantro and lime juice. Continue cooking 2-3 minutes until everything is warm. Taste and if the dip isn't spicy enough for your taste, add a pinch of ground cayenne pepper.
- Optional: reserve a few black beans, corn kernels and a sprinkle of cilantro as well as the sliced avocado for garnish. Serve warm with tortilla chips